6 lb. chuck roast
3 env. dry onion soup mix (Lipton)
2 1/2 cups water
2 tbsp. diced garlic
2 tbsp. barbecue sauce (your favorite)
2 tbsp. garlic powder
2 tbsp. lemon pepper seasoning (McCormick)
all-purpose flour
3 Russet potatoes

Cut the roast into good sized cubes, about 3x3-inches and roll the pieces into the flour to coat. There might be a couple of pieces sticking out but that's OK. These pieces will char on the top and just add more flavor to the dish.

Add all 3 packages of onion soup mix into the Crock-Pot and place the roast pieces over, then pour the water in. Add all seasonings and with stir well with a spoon to incorporate all ingredients evenly (can do this in a separate bowl).

Set the slow cooker to LOW for 8 hours. Halfway through, peel and cut the potatoes into large chunks (1 potato should yield 5-6 pieces), turn over the pieces of beef and switch the top and bottom pieces, add in the potatoes and continue cooking for 4 more hours.

Tip: This might be a little tangy/salty for some, if so add 1 or 2 tablespoons of sugar to counterbalance the salt from the lemon pepper and onion soup mix.

Serve with French bread, enjoy!

Submitted by: Mark Tiongco